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above described are represented in such a manner, that one mayeasily perceive at first sight how the motion is communicated fromthe barrel to the balance. In fig. 10, are represented the wheelsunder the dial-plate by which the hands are moved. The piniona is adjusted to the force of the prolonged pivot of the wheel D,(fig. 5,) and is called a cannon-pinion. This wheel revolves in anhour. The end of the axis of the pinion a, upon which the mi-nute-hand is fixed, is square ; the pinion, (fig. 10,) is indentedinto the wheel b, which is carried by the pinion a. Fig. It, is awheel fixed upon a barrel, into the cavity of which the pinion aenters, and upon which it turns freely. This wheel revolves intwelve hours, and carries along with it the hour-hand. For afull account of the principles upon which watches and all time-keepers are constructed, we refer our readers to a short treatise,intituled Thoughts on the Means of improving Watches, by Tho-mas Mudge .

Watches, Repeating, are such as by pulling a string, Src.repeat the hour, quarter, or minute, at any time of the day ornight. This repetition was the invention of Mr. Harlow, andfirst put in practice by him in larger movements or clocks, aboutthe year 1676.

WATCI1ET, a town of Somersetshire , 1-i miles N. W. ofBridgewater, and 153 W. by S. of London . Lon. 3. 25. W. Lat.51. 12. N.

WATCH-GLASSES, in a ship, arc glasses employed to mea-sure the period of the watch, or to divide it into any number ofequal parts, as hours, half-hours, &c. so that the several stationstherein may be regulaily kept and relieved, as at the helm, pump,look-out, &c.

WATCHING, in fevers, is a dangerous symptom, and if longcontinued ends in a delirium.

WATCH-WORK, a term used not only for the mechanism ofa watch, (see Watch,) but also for every other kind of ma-chinery, that is moved like a watch or clock, by springs orpendulums. See Androides, Automaton, Ci.ock, &c.

WATEEOO, or WATEEIIOO, an island in the PacificOcean , 18 miles in circuit, composed of verdant hills and plains.Lon. 158. 15. W. Lat. 21. 1. S.

WATER, a transparent fluid, destitute of colour, taste, andsmell: it was formerly considered as one of the four elements;when perfectly pure, it does not spontaneously undergo any per-ceptible change; remains liquid in the common temperature ofthe atmosphere; becomes solid, at 32 degrees of Fahrenheit’sthermometer; and is converted into vapour, at 212°; but resumesits fluidity on bc-ing reduced to any intermediate degree. Wateris assumed as the standard, or unity, in all tables of specific gra-vity. A cubic inch of it weighs, at thirty inches of the barome-ter, and 60° thermometer, 252,422 grains. Water is capable ofdissolving most of the natural bodies, and particularly salts; whileit constitutes a material part botli of the animal and vegetablekingdoms. Till the latter end of the 18th century, water wasgenerally believed to be a simple element, which might, by re-peated distillation, be converted into earth, but modern chemistshave clearly determined that it consists of hydrogen combinedwith oxygen in the proportion of 14.42 to 85.58. See Chemis-try. Water may he divided into two general classes, namely,saline and fresh. The former is derived from the different seaswhich surround the globe; it contains a large portion of commonsalt, magnesia, &c. See Sea-Water. Fresh water may far-ther be divided into atmospheric, which includes hail, rain, amisnow-water, and also dew ; stagnant, such as that of lakes, ponds,and marshes ; and running, which comprehends spring, well, andriver-water. To these may be added mineral-wafers, being im-pregnated with various earthy and metallic ingredients, fromwhich they derive peculiar properties. Watei is, without doubt,one of the most useful elements in the arts and manufac-tures, as well as in rural and domestic (economy : hence,various machines have been invented, for the purpose of rais-ing and diffusing this salutary fluid. See Filtration, Hy-drostatics, Hydraulics , Pump, Waterworks, &c. &c.The extensive utility of water, for irrigating land ; impart-ing motion to machinery ; and for cold or tepid bathing, &c. istoo well known to require farther explanation ; we shall, there-fore, confine our attention to an account of its properties whentaken internally; and conclude with stating the most approved

methods of preserving this salutary fluid, during long .voyages;and of recovering its purity, when it has casually become corrupt-ed or putrid. As a constant beverage with meals, water is cer-tainly preferable to any other liquid ; nor has any case been re-corded, in which the daily use of this harmless fluid has been pro-ductive of detrimental effects. Its relative salubrity, however,depends on the peculiar properties which it possesses; on the va-rious animal, vegetable, or mineral particles, with which it may beimpregnated, and the places whence it is procured. Thus, thewater from springs, being conveyed and filtered through differentlayers of stone, sand, &e. before it arrives at the surface of theearth, is much purer than most other waters. The transparencyof that obtained from wells varies according to the strata of earththrough which it rises; but the most wholesome fluid is derivedfrom sandy soils, where it has undergone a perfect filtration. Thewater of lakes and ponds, in general, has similar properties withthat of rivers, but, being less agitated, it acquires a greater degreeof impurity, and is consequently unfit for culinary purposes;though, on account of its softness, it may be advantageously em-ployed in washing linen. Rain-water, collected in the vicinity oftowns, of marshes, or of mines, especially during the summer, islikewise impure; it ought, therefore, to he used solely for clean-ing houses, or linen; and watering gardens. The fluid, obtainedby dissolving snow, is somewhat purer; and hail-water has stillfewer extraneous particles, in consequence of its congealing in theair; so that it cannot, during its descent, combine with noxiousingredients. As the health ot mankind materially depends on thewholesomeness of the water which is introduced into the humanbody, by food and drink, different expedients have been devised,for preserving it in a state of purity, especially on long voyages.Hence, it has been recommended to add a small quantity of limeto every cask of water. Dr. Butler, in his Essay , advises fourounces of fine, clear pearlash to be dissolved in 100 gallons offresh water, and the cask to be closed in the usual manner. Theproportion of pearlash may be increased or diminished, accordingto circumstances. As an instance of its efficacy, Dr. B. relates,that he put one ounce of such alkali into a cask containing twenty-five gallons of Thames water, and suffered it to stand for upwardsof a year and a half, opening it once in four months; when hefound it perfectly sweet. He adds, that he afterwards used someof this preserved fluid for boiling pease and burgoo; that it madethe former as soft, and answers the different culinary purposes aswell, as water newly drawn from rivers. In the first volume ofthe “ Rapport General des Travaux de la Societfe Philomatiquede Paris,” we meet with a Memoir by M. Vauquelin, on severalmeans of preserving water, on long voyages. With this view, theinside of the casks was washed with lime-water, which changedinto a calcareous carbonate, and thus effectually prevented putre-faction. The same desirable object may be attained, by adding asmall portion of vitriolic acid and of alkali to every cask; whichwill preserve the water in a pure and salubrious state, for at least,twelvemonths, Charcoal has also proved to be eminently adapt-ed to such purpose ; the most advantageous mode of employingthis substance, is that of charring the inner surface of the staves,previously to constructing the casks. If water has become putrid,it may be divested of its pernicious properties, by boiling, or bydistillation ; and by filtering it through the machines delineatedand described in the article Filtration ; or through Mr. Collier’spatent vessels for purifying oil and other liquids; a specification ofwhich is given in the 10th volume of the “ Repertory of Arts,”&c. and illustrated with a plate.

Water, in medicine, pharmacy, kc. called also artificial andmedicated waters, are a kind of liquors procured or prepared byart from divers bodies, principally of the vegetable tribe, havingvarious properties, and serving for various purposes. These wa-ters are either simple or compound ; simple waters are those pro-cured from some one vegetable. Compound waters, or thosewherein several ingredients are used, arc very numerous. See

I’ll ARM AC Y.

Water, in anatomy, is applied to divers liquors or humours inthe human body.

Water, Holy, a water prepared every Sunday in the Romanchurch, with divers prayers, exorcisms, &c. used by the peopleto cross themselves withal at their entrance to, and going out of,church; and pretended to have the virtue of washing away venial

sins,